Eggplant and Pepper Napoleons

Dasha Wright

Put that leftover bread to good use by toasting and layering it with roasted eggplant and pepper slices, shredded mozzarella and grated Parmesan. Once baked, drizzle it all with freshly made basil puree.

Total Time: 1:10

Prep: 1:10

Level:
Easy

Serves:
4

Ingredients

8 slice firm white bread

5 tbsp. olive oil

1 medium eggplant (about 1 lb)

1 each red and yellow bell pepper

¾ c. torn basil leaves

1 large clove garlic

¼ tsp. salt

4 oz. mozzarella cheese

2 oz. Parmesan cheese

Garnish: small basil leaves

Directions

Heat oven to 425°F. Have 2 rimmed baking sheets ready.

Brush bread on both sides using 1 Tbsp of the oil. Put on 1 baking sheet. Bake, turning once, 8 minutes or until lightly toasted. Remove to a wire rack.